Turning mapo tofu into a pasta sauce like a ragu is super easy. Since all of the searing and braising has already been done AND the mapo tofu was able it sit and have the flavors meld for as long as you’ve been keeping them, all it takes is some nicely cooked tomato paste and some pasta water and boom, you have a mapo tofu ragu that is bright and spicy and tastes like it’s been cooking for hours.
Food
16 Comments
Looks delicious!
I have no idea why I never thought of this but that looks amazing
Turning mapo tofu into a pasta sauce like a ragu is super easy. Since all of the searing and braising has already been done AND the mapo tofu was able it sit and have the flavors meld for as long as you’ve been keeping them, all it takes is some nicely cooked tomato paste and some pasta water and boom, you have a mapo tofu ragu that is bright and spicy and tastes like it’s been cooking for hours.
They are sooo cute the way they patiently eat from your hands is too cute
I'm italian and tomato paste is the only processed ingredient I use in pasta. I LOVE the idea of caramalizing it! Cant wait to try.
I’m glad the cheese tax was paid properly 🐶
I’ve found that Asian fusion with Italian food really elevates Italian food. Italian food is great, I appreciate the simplicity, but if you crave flavor that hits more notes, whether it’s funky, spicy, sweet, tangy or sour, Italian food just doesn’t have as much of those flavors. There’s nothing wrong with Italian food per say but I do see these recipes as an evolution
I can’t stand it when cheese makers use names like “midnight moon”!
wtf does that mean?! I need specifics.
Brilliant!
I would love to get midnight moon regularly but the stuff is so expensive.
My friend! I’ve been thinking about mapo tofu all day but I ran out of tofu. I need to figure this out asap because my craving won’t stop until I have some. 🙂
Now this is brilliant
⭐⭐⭐⭐⭐🌟
Add fish sauce to Italian food. Gives it an awesome umami kick.
The ancient Romans used to use this (garrum) in their dishes too.
you can turn almost anything into a pasta dish, I did this same trick with some leftover lobster Bisque from work
The flavor sound perfect together. Does the tofu just kind of disintegrate through the constant stirring?